Broccoli Brunchmuffins

I was thinking about what to do with broccoli recently. A lot of people like it, of course, and it's also crushingly good for you, so why not come up with some interesting ways to use it? In particular I was looking for something that could be a savoury breakfast item.
These muffins are pretty quick to make and are also good as a snack, a lunchbox item or perhaps on a party platter. I hope you'll give this recipe a try! Any feedback welcome.
Muffins don't keep well in my opinion so make them close to when you will use them...best fresh out of the oven and still warm!



Ingredients

• 1 cup plain flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
  
• 1 Tbs powdered vegetable stock
• 3/4 cup plain non-dairy milk (soy, almond, rice, hemp)
  
• 1/4 cup olive oil
  
• 1 tsp Dijon mustard
• 3/4 cups finely chopped broccoli
• 1/4 cup chopped spring onions

Method

1. Preheat oven to 200°C. Grease a mini-muffin pan with at least 16 slots.
2. In a large bowl, stir together flour, oats, baking powder, sugar, salt and powdered stock.
3. In a medium bowl, whisk together milk, oil and mustard until well blended. Stir in broccoli and green onions.
4. Add the broccoli mixture to the flour mixture and stir until just blended. If it's a little stiff you can add a touch more water or non-dairy milk.
5. Divide batter equally into the prepared muffin tray slots. This recipe should make 16 mini-muffins.
6. Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm with some kind of salsa or sauce: barbecue sauce, pico de gallo, vegan tzatziki, etc.

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